The other day I picked up a new Weber Charcoal Grill. I love it because it is the perfect size for my family. Plus it allows me to smoke ribs, brisket and pork butt without having to pull out my giant Lang BBQ. To test it out I picked up a rack of BBQ beef back ribs. They were on sale at the local store and figured I would give them a go.
BBQ Beef Back Ribs
I first set up the Weber for offset cooking. To do this I placed two firebricks lengthwise down the middle of the grill. Then I put about 5 lbs of unlit charcoal on one side. Then I lit 7 brickets and placed them on one end of the pile. This is a slow minion method that will produce just enough heat for about 4-5 hours. I then placed a few wood chunks throughout the pile. I wanted the offset side to read at about 275 degrees.
Next I trimmed the excess fat off the ribs. It is noted that the beef ribs in the picture were not as meaty as I would have preferred, but that is why they were on sale for less than $5.
Then I rubbed them with my beef rub (recipe below).
Once the grill was steady at 275, I placed the ribs on.
You can adjust the the grate temperature on the offset side using the vents on the grill. Close the vents to reduce the temperature and open the vents to increase the temperature. The Weber set up this way kept the temperature for about 3 hours with no adjustments.
After 5 hours the ribs were perfect.
I sauced them with my favorite bbq sauce and then served them.
- 1 rack beef back ribs 7 bones
- 1 cup favorite sauce
- 1/2 beef rub recipe Below
- 2 tbs fine sea salt
- 2 tbs paprika
- 1 tbs black pepper coarsely ground
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp seasoned salt
- Set up your grill or smoker for indirect heat (250-275 degrees).
- Trimmed the excess fat off the ribs and rubbed them with my beef rub (see recipe above).
- Once the grill is steady at 275, place ribs on the grill or smoker.
- After 5 hours the ribs were perfect.
- Sauced them with my favorite bbq sauce and then served them.
You can adjust the the grate temperature on the offset side using the vents on the grill. Close the vents to reduce the temperature and open the vents to increase the temperature.
The ribs are huge compared to a standard pork back rib.
As you can see the meat on Beef ribs is more in between the bones instead of on the bones like traditional pork back ribs.